Aqueous Emulsion Patents (Class 426/602)
  • Patent number: 11412767
    Abstract: A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 ?m to 115 ?m, and the emulsion seasoning may have a water content of 20% by mass or more.
    Type: Grant
    Filed: February 24, 2020
    Date of Patent: August 16, 2022
    Assignee: Mizkan Holdings Co., Ltd.
    Inventors: Eri Shibata, Minoru Takeuchi, Hideaki Taguchi
  • Patent number: 11350644
    Abstract: Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt.
    Type: Grant
    Filed: April 22, 2013
    Date of Patent: June 7, 2022
    Assignee: UPFIELD EUROPE B.V.
    Inventors: Rudi den Adel, Georg Christian Dol, Ronald Peter Potman, Irene Erica Smit-Kingma
  • Patent number: 11344497
    Abstract: An aqueous, intra-oral, nanoemulsion blend is provided that enhances mitochondrial performance in mammals when orally administered. The blend includes at least two different monolayer surfactant bound particle components and at least one bilayer water-core liposome component. The blend optionally may include a micelle.
    Type: Grant
    Filed: December 10, 2018
    Date of Patent: May 31, 2022
    Assignee: Quicksilver Scientific, Inc.
    Inventors: Christopher W. Shade, Steven Tieu
  • Patent number: 11291702
    Abstract: An intra-oral, nanoemulsion blend is provided that enhances liver and toxin excretion performance in mammals when orally administered. A solid powder toxin binding composition also is provided that may be used to irreversibly bind the toxins reaching the bowel so that once the toxins are excreted into the bowel, they may not be reabsorbed, and are thus eliminated. A method of administering the nanoemulsion blend and the toxin binding composition to enhance toxin excretion also is described. The nanoemulsion blend is ingestible and edible.
    Type: Grant
    Filed: April 15, 2020
    Date of Patent: April 5, 2022
    Assignee: Quicksilver Scientific, Inc.
    Inventors: Christopher W. Shade, Steven Tieu
  • Patent number: 11291216
    Abstract: The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.
    Type: Grant
    Filed: August 3, 2017
    Date of Patent: April 5, 2022
    Assignee: BRILL, INC.
    Inventors: William Michael Hesler, Orelia Elizabeth Dann, Andrew Richard Hart
  • Patent number: 11278038
    Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Grant
    Filed: December 24, 2014
    Date of Patent: March 22, 2022
    Assignee: UPFIELD EUROPE B.V.
    Inventors: Cornelia Sophia Maartje van den Berg, Eckhard Floter, Gerrit Jan W Goudappel, Johannes Jozef M Janssen, Xavier Yves Lauteslager, Gautam Satyamurthy Nivarthy, Frank Emile Wubbolts
  • Patent number: 11278039
    Abstract: A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil and at least one sweetener. The at least one vegetable oil is substantially free or free of palm oil and the sugar content of the spread is less than about 20% by weight of the total spread. The food spread possesses excellent properties and is advantageously spreadable at low temperature.
    Type: Grant
    Filed: May 30, 2018
    Date of Patent: March 22, 2022
    Assignee: The Princeton Group Inc—C40917
    Inventors: Samuel Beng Tew, Mark Anthony Hanna
  • Patent number: 11246323
    Abstract: Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.
    Type: Grant
    Filed: December 29, 2017
    Date of Patent: February 15, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Leann M. Barden, Judith G. Moca, Ryan M. High, Michael D. Putnam
  • Patent number: 11147410
    Abstract: The invention relates to a device for preparing a beverage having the following: a mixing device; a first container for storing a pourable substrate; a first supply device which is provided for supplying the pourable substrate out of one of the first containers to the mixing device; a second container for storing an at least substantially liquid substrate; a second supply device which is provided for supplying the at least substantially liquid substrate from one of the second containers to the mixing device; a third supply device which is provided for supplying a carrier liquid to the mixing device; and a dispensing device which is provided for dispensing the beverage into a container. The invention further relates to a method for preparing a beverage, to a device for storing and supplying a pourable substrate, and to a method for assembling the device for storing and supplying a pourable substrate.
    Type: Grant
    Filed: August 29, 2016
    Date of Patent: October 19, 2021
    Inventors: Steve Hachenberger, Daniel Ratzow
  • Patent number: 11051536
    Abstract: Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.
    Type: Grant
    Filed: July 18, 2019
    Date of Patent: July 6, 2021
    Assignee: The Quaker Oats Company
    Inventors: Pietro Caruso, Consuelo Cerdena, Christopher E. Graham, Kathlene A. McManus, Gopinathan Meletharayil, Alexander Rozanski, Brian Yu
  • Patent number: 11044921
    Abstract: Natural premium dairy based creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have good stability for 4 months at refrigeration, high whitening capacity and a pleasant mouthfeel when added to beverage or food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer free of any artificial additives and comprising added sugar, milk fat, optionally vegetable oil, milk proteins including sweet buttermilk powder, gellan gum and optionally guar gum, and optionally natural flavors.
    Type: Grant
    Filed: March 15, 2018
    Date of Patent: June 29, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Veena Zreyas, Maxime Saffon, Deepak Sahai, Alexander A. Sher
  • Patent number: 11033484
    Abstract: A two-phase cosmetic composition includes an anhydrous phase and an aqueous phase in which the anhydrous and aqueous phases are separated by a single-phase interface. The anhydrous phase includes a plurality of fatty compounds and at least one thickener where the plurality of fatty compounds is present at about 30% by weight, based on the total weight of the composition, and the aqueous phase includes an acetic acid component.
    Type: Grant
    Filed: March 29, 2019
    Date of Patent: June 15, 2021
    Assignee: L'OREAL
    Inventors: Jonathan James Faig, David Chan
  • Patent number: 11013246
    Abstract: The disclosure relates to a liquid, milk-based animal feed for domestic cats or dogs, containing at least 70 vol % water, 2-13 vol % milk protein, 2-13 vol % milk fat, 1-5 vol % starch as an essential thickener, at least 0.01 vol % amino acid additive, and at least 0.01 vol % plant-based sugar. The disclosure also relates to a method for producing such an animal feed.
    Type: Grant
    Filed: October 7, 2015
    Date of Patent: May 25, 2021
    Assignee: GROWTH FINANCE PLUS AG
    Inventor: Hans-Jürgen Deuerer
  • Patent number: 10912313
    Abstract: The objective of the present invention is to provide a method for preparation of an oil-in-water emulsion, such as a mayonnaise, having a reduced oil content. Such reduced oil emulsion nevertheless should have the same properties as the higher oil variants. This objective has been met by a method wherein a dispersion of cellulosic fibres is heated, before being mixed with other ingredients of the emulsion. Either the dispersion of cellulosic fibres is homogenised in a high pressure homogeniser at relatively high pressure, or the final emulsion containing the dispersion of cellulosic fibres is homogenised in a high pressure homogeniser at relatively high pressure.
    Type: Grant
    Filed: November 3, 2014
    Date of Patent: February 9, 2021
    Assignee: Conopco Inc.
    Inventors: Tjerk Bouman, Hubertus Cornelis van Gastel, Astrid Hauser
  • Patent number: 10694763
    Abstract: Coated confectionery products and methods of manufacturing the same are disclosed herein. The coated confectionery products include a confectionery center. A first coating including a carbohydrate and a buffered acid surrounds the confectionery center. A second coating including a carbohydrate and a sucrose esters surrounds the first coating. A third coating including a carbohydrate, a colorant, and a flavorant surrounds the second coating. In addition, a fourth coating including a polishing agent surrounds the third coating.
    Type: Grant
    Filed: March 14, 2014
    Date of Patent: June 30, 2020
    Assignee: W.M. WRIGLEY JR. COMPANY
    Inventors: Barbara Stawski, Penny Frances Martin, Jiri Baron
  • Patent number: 10653162
    Abstract: A product in the form of an oil in water emulsion is provided. The emulsion includes an oil phase which is an admixture of about 30-60% oil by weight, 0.01-15% wax by weight and a surfactant component, a combination of non-ionic and ionic surfactant in a ratio of at least about 10:1 to 30:1; and an aqueous phase comprising about 30-50% by weight of the emulsion. The product is useful as a fat substitute.
    Type: Grant
    Filed: September 18, 2012
    Date of Patent: May 19, 2020
    Assignee: Coavel, Inc.
    Inventor: Alejandro Marangoni
  • Patent number: 10426179
    Abstract: Provided is a non-lauric non-trans fat composition for chocolate coating that has the drying time, gloss, difficulty in peeling from a coated item, and sweating resistance required for chocolate coating use. Moreover, the non-lauric non-trans fat composition for chocolate coating enables a novel composite food having a soft texture that has not been obtainable by a conventional fat composition for chocolate coating to be obtained. The non-lauric non-trans fat composition for chocolate coating contains a fat having a specific fatty acid composition and having a rising melting point of 35° C. or higher, and has a specific triglyceride composition.
    Type: Grant
    Filed: March 14, 2014
    Date of Patent: October 1, 2019
    Assignee: FUJI OIL COMPANY LIMITED
    Inventors: Hideki Motoike, Tomoko Fujita
  • Patent number: 10188130
    Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 ?g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.
    Type: Grant
    Filed: April 24, 2018
    Date of Patent: January 29, 2019
    Assignee: CONOPCO, INC.
    Inventors: Parag Acharya, Sara Isabel Da Fonseca Selgas Martins Van Der Maaten, Robert Vreeker
  • Patent number: 10004246
    Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
    Type: Grant
    Filed: October 23, 2017
    Date of Patent: June 26, 2018
    Assignee: General Mills, Inc.
    Inventors: Michael A. Staeger, Jennifer E. Folstad, Jeffrey F. Enz, Karen Marie Mandl Garrity, Eric A. Olson, Jon Duke Seibold
  • Patent number: 9888700
    Abstract: Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronized fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 hours to 7 days prior to further processing.
    Type: Grant
    Filed: September 24, 2013
    Date of Patent: February 13, 2018
    Assignee: Unilever BCS US, Inc.
    Inventors: Cornelis Johannes Kroon, Ronald Peter Potman, Irene Erica Smit-Kingma
  • Patent number: 9795151
    Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
    Type: Grant
    Filed: July 10, 2014
    Date of Patent: October 24, 2017
    Assignee: General Mills, Inc.
    Inventors: Michael A. Staeger, Jennifer E. Folstad, Jeffrey F. Enz, Karen Marie Mandl Garrity, Eric A. Olson, Jon Duke Seibold
  • Patent number: 9743680
    Abstract: Oil-in-water microemulsions which can be used to incorporate lipophilic water-insoluble materials, such as beta-carotene, into food and beverage compositions are disclosed. The microemulsions utilize a ternary food grade emulsifier system which incorporates a low HLB emulsifier, a medium HLB emulsifier, and a high HLB emulsifier. The microemulsions of the present invention allow for the incorporating of water-insoluble materials in an effective and easy-to-process manner while providing formulational flexibility and without significantly affecting the taste of the underlying food or beverage product. Food and beverage products including the microemulsions are also disclosed. Finally, the method of preparing the microemulsions is described. The invention also encompasses water-in-oil microemulsions for use in incorporating water-soluble materials into food and beverage products. Finally, the invention encompasses concentrate compositions used for making those microemulsions.
    Type: Grant
    Filed: October 6, 2006
    Date of Patent: August 29, 2017
    Assignee: WILD Flavors, Inc.
    Inventor: Ratjika Chanamai
  • Patent number: 9747625
    Abstract: A device and method for allowing the custom mixing of liquid and dry enhancers with pet food kibbles comprising a tumbler into which the kibbles are placed; a means for adding a pre-determined amount of liquid/dry enhancers to the kibbles; a means for mixing the enhancers with the kibbles; and a means for feeding the enhanced kibbles into packages.
    Type: Grant
    Filed: April 16, 2014
    Date of Patent: August 29, 2017
    Inventor: Dean Travis
  • Patent number: 9737608
    Abstract: A composition of phytoglycogen nanoparticles purified from a phytoglycogen-containing plant material is provided. The composition of phytoglycogen nanoparticles is monodisperse. A method of isolating the composition from phytoglycogen-containing plant materials is provided that includes steps of microfiltration and ultrafiltration, but avoids the use of chemical, enzymatic or thermo treatments that degrade the phytoglycogen material.
    Type: Grant
    Filed: April 25, 2014
    Date of Patent: August 22, 2017
    Assignee: MIREXUS BIOTECHNOLOGIES INC.
    Inventors: Anton Korenevski, Erzsebet Papp-Szabo, John Robert Dutcher, Oleg Stukalov
  • Patent number: 9462820
    Abstract: The present invention provides a sesame-containing acidic emulsified liquid seasoning capable of sufficiently giving a roasted sesame flavor even after storage. The sesame-containing acidic emulsified liquid seasoning according to the present invention comprises ground roasted sesame, gum substance, egg yolk and edible oil and has a viscosity of 0.1 to 5 Pa·s and a total light transmittance, which is determined by measuring the turbidity of the sesame-containing acidic emulsified liquid seasoning using integrating sphere-type electrophotometry, of 1.5 to 10%.
    Type: Grant
    Filed: November 24, 2010
    Date of Patent: October 11, 2016
    Assignee: Kewpie Corporation
    Inventor: Asami Tadaki
  • Patent number: 9400509
    Abstract: A hydronic system for heating and/or cooling fluid feed additives passing through a delivery line is disclosed. The system includes a hydronic heating system which will heat fluid passing through a closed loop radiant line which is closely positioned adjacent a portion of the delivery line extending between the fluid delivery system and the target destination. The system also includes a cooling system which will cool the fluid circulating through the radiant line to cool the delivery line and the fluid feed additive therein. The system of this invention prevents the fluid feed additive from freezing during the cold months and cools the same during warm months.
    Type: Grant
    Filed: January 28, 2010
    Date of Patent: July 26, 2016
    Inventor: James B. Watson
  • Patent number: 9387171
    Abstract: The present invention is directed to compositions comprising physiologically active phenolic compounds and methods for making and using the same. In particular embodiments, the compositions described herein include suspension formulations including a physiologically active phenolic compound provided as a nanoparticulate material and dispersed within an edible lipid.
    Type: Grant
    Filed: June 15, 2015
    Date of Patent: July 12, 2016
    Assignee: Humanetics Corporation
    Inventors: David C. Egberg, Michael D. Kaytor, John C. Dykstra
  • Patent number: 9271517
    Abstract: The present invention relates to a feed supplement and a feed containing this feed supplement, comprising 1) a homotrimer, heterotrimer, homotetramer and/or heterotetramer of a carbohydrate component selected from the group consisting of a pentose saccharide, a hexose saccharide, glucuronic and galacturonic acid, and 2) a medium-chain fatty acid (MCFA), selected from the group consisting of caproic acid (C6), caprylic (C8), capric (C10) and lauric acid (C12). The invention also refers to the use of the feed supplement or feed in order to improve the efficiency of animal production, such as weight gain, feed conversion, nutritive value, health and wellbeing through the selective elimination of enteropathogens.
    Type: Grant
    Filed: April 14, 2011
    Date of Patent: March 1, 2016
    Assignee: NUTRITION SCIENCES NV/SA
    Inventors: Geert Bruggeman, Katrien Deschepper
  • Patent number: 9254264
    Abstract: The present invention provides structured surfactant systems comprising water and from 0 to saturation of sugar, together with sufficient surfactant to form a structure capable of suspending solids, wherein the surfactant comprises a mixture of: (i) a major portion of at least one sugar ester and/or a triterpenoid glycoside (saponin) having an HLB greater than 10; and (ii) a minor portion of at least one fatty acid and/or lecithin. The invention further provides pharmaceutical compositions comprising a structured surfactant system of the invention and a pharmaceutical or veterinary active ingredient.
    Type: Grant
    Filed: February 6, 2009
    Date of Patent: February 9, 2016
    Assignee: BIOSUSPENSIONS LIMITED
    Inventor: John Hawkins
  • Publication number: 20150140197
    Abstract: Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt.
    Type: Application
    Filed: April 22, 2013
    Publication date: May 21, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Rudi den Adel, Georg Christian Dol, Ronald Peter Potman, Irene Erica Smit-Kingma
  • Patent number: 9034389
    Abstract: An emulsion is provided including: an oil component and a water component, the oil component including: fish oil triglycerides in an amount of about 60% to about 90% based on the weight of the oil component; wherein the fish oil triglycerides include omega-3 fatty acids, expressed as triglycerides, in an amount of at least 60%, based on the total weight of the fatty acids of the fish oil triglycerides; wherein the fish oil triglycerides include a total amount of EPA and DHA, expressed as triglycerides, of at least 45%, based on the total weight of the fatty acids of the fish oil triglycerides; and, at least one medium-chain triglyceride, wherein a total amount of the at least one medium-chain triglyceride is from about 10% to about 40% based on the weight of the oil component.
    Type: Grant
    Filed: March 11, 2010
    Date of Patent: May 19, 2015
    Assignee: STABLE SOLUTIONS LLC
    Inventor: David F. Driscoll
  • Publication number: 20150125498
    Abstract: The present invention relates to a particle stabilized emulsion or foam comprising at least two phases and solid particles, wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at the interface between the two phases providing the particle stabilized emulsion or foam. The invention further relates to the use of said particle stabilized emulsion or foam for encapsulation of substances chosen from biopharmaceuticals, proteins, probiotics, living cells, enzymes and antibodies, sensitive food ingredients, vitamins, and lipids in food products, cosmetic products, skin creams, and pharmaceutical formulations.
    Type: Application
    Filed: December 15, 2011
    Publication date: May 7, 2015
    Applicant: SPEXIMO AB
    Inventor: Johan Timgren
  • Publication number: 20150118384
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Application
    Filed: December 29, 2014
    Publication date: April 30, 2015
    Applicant: CONOPCO INC., D/B/A UNILEVER
    Inventors: Sandra Petronella BARENDSE, Eckhard Floter, Wim Theodorus HOGERVORST, Dirk Simon Hendriks VAN HORSEN, Hindrik HUIZINGA, Gijsbert Michiel Peter van KEMPEN
  • Publication number: 20150118383
    Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Application
    Filed: December 24, 2014
    Publication date: April 30, 2015
    Applicant: CONOPCO INC., D/B/A UNILEVER
    Inventors: Cornelia Sophia Maartje van den BERG, Eckhard Floter, Gerrit Jan W Goudappel, Johannes Jozef M Janssen, Xavier Yves Lauteslager, Gautam Satyamurthy Nivarthy, Frank Emile Wubbolts
  • Publication number: 20150110924
    Abstract: Provided are compositions that contain a modified food starch and one or more non-polar compounds. In some instances, the compositions contain a water-soluble derivative of vitamin E mixture, containing relatively high concentrations of dimer forms of the PEG-derivative of vitamin E. Compositions include concentrates, dilution compositions and compositions for direct consumption. Methods for preparing the compositions also are provided.
    Type: Application
    Filed: August 1, 2014
    Publication date: April 23, 2015
    Inventor: Philip J. Bromley
  • Publication number: 20150099053
    Abstract: The object of the present invention is to produce a masticable food, composed of an oil-in-water-type emulsion gel which has a shape-retaining property and an oil-holding property before mastication and from which oil and fat oozes during mastication to make swallowing smooth, by using any oil and fat. An oil-in-water-type emulsion gel food containing oil droplets having a particle diameter of 50-800 ?m is used. Preferably, the oil and fat is vegetable oil or fish oil, the food is a heat-sterilized food, and the gel is a soybean protein gel crosslinked by a protein corsslinking enzyme.
    Type: Application
    Filed: April 30, 2013
    Publication date: April 9, 2015
    Inventors: Hirofumi Kugitani, Takayasu Motoyama, Chiaki Miyazaki, Ryuji Yoshida, Shin Nakatani, Masahiko Samoto
  • Patent number: 8993035
    Abstract: The invention relates to an edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3%, wherein the fat is essentially free of hydrogenated fat and wherein said fat comprises less than 35 wt % saturated fatty acid (calculated on total fat) and less than 1 wt % trans unsaturated fatty acid (calculated on total product). The invention also relates to a process for the preparation of an edible water in oil emulsion wrapper product according to the invention.
    Type: Grant
    Filed: November 24, 2011
    Date of Patent: March 31, 2015
    Assignee: Conopco, Inc.
    Inventor: Teunis de Man
  • Publication number: 20150089692
    Abstract: The present invention describes a vegetable oil comprising a polyunsatured fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (AnV) of less than 25; (b) a peroxide value (POV) of less than 10; (c) a triglyceride content of greater than 90%; and/or (d) an Oil Stability Index (OSI) of greater than 5 hours at 80° C.
    Type: Application
    Filed: December 1, 2014
    Publication date: March 26, 2015
    Inventors: Daniel VERKOEIJEN, Kristian ZUUR, Hendrik Louis BIJL
  • Patent number: 8986771
    Abstract: A dendritic emulsifier for forming an oil-in-water emulsion includes an anhydride-modified phytoglycogen or glycogen-type material. A method of preparing an oil-in-water emulsion includes: (a) combining oil, water, and a dendritic emulsifier; and (b) mixing a combination of the oil, water, and dendritic emulsifier. A method of preparing a dendritic emulsifier includes reacting an anhydride with a phytoglycogen or glycogen-type material in solution, thereby forming an anhydride-modified phytoglycogen or glycogen-type material.
    Type: Grant
    Filed: November 17, 2010
    Date of Patent: March 24, 2015
    Assignee: Purdue Research Institute Foundation
    Inventor: Yuan Yao
  • Publication number: 20150050412
    Abstract: Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.
    Type: Application
    Filed: March 22, 2013
    Publication date: February 19, 2015
    Inventors: Braden J. Erickson, Alan A. Oppenheimer, Jon Duke Seibold, Wenyi Wang
  • Publication number: 20150044329
    Abstract: The invention relates to a fermented food product being a water-continuous emulsion and being spoonable and non-liquid at a temperature of 5 degrees Celcius. The food product has a pH-value between 3.5 and 5.8, comprises at least 60 wt % water and further comprises from 10 to 25 wt % fat and from 0.05 to 15 wt % protein. The invention further relates to a process for the preparation of such food products comprising the use of a palm based fat comprising at least 30 wt % of P2U triglycerides.
    Type: Application
    Filed: March 8, 2013
    Publication date: February 12, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Jaimy Chantal von Harras, Eckhard Flöter
  • Patent number: 8940355
    Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Grant
    Filed: September 2, 2011
    Date of Patent: January 27, 2015
    Assignee: Conopco, Inc.
    Inventors: Cornelia Sophia M van den Berg, Eckhard Floter, Gerrit Jan W Goudappel, Johannes Jozef M Janssen, Xavier Yves Lauteslager, Gautam Satyamurthy Nivarthy, Frank Emile Wubbolts
  • Patent number: 8936823
    Abstract: The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.
    Type: Grant
    Filed: September 26, 2011
    Date of Patent: January 20, 2015
    Assignee: Conopco, Inc.
    Inventors: Arjen Bot, Jan Alders Wieringa
  • Publication number: 20150018435
    Abstract: The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.
    Type: Application
    Filed: September 24, 2014
    Publication date: January 15, 2015
    Inventors: Jaouad FICHTALI, Neil Francis LEININGER, Jesus Ruben ABRIL, Naseer AHMED, S. P. Janaka Namal SENANAYAKE
  • Patent number: 8927045
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Grant
    Filed: March 30, 2012
    Date of Patent: January 6, 2015
    Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
  • Patent number: 8920862
    Abstract: The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.
    Type: Grant
    Filed: June 22, 2009
    Date of Patent: December 30, 2014
    Assignee: Nestec SA
    Inventors: Laurent Sagalowicz, Tomas Davidek, Florian Viton, Haiqing Yu, Martin Leser
  • Publication number: 20140370154
    Abstract: The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition. The emulsion composition is an emulsion composition prepared by emulsifying an oil phase component and an aqueous phase component using gum ghatti, wherein the emulsion composition comprises gum ghatti in a proportion of more than 25 parts by weight based on 100 parts by weight, i.e., the total amount, of the oil phase component; and the gum ghatti has a viscosity of 50 to 3000 mPa·s, which is measured by preparing a 15 wt % aqueous solution of the gum ghatti and measuring its viscosity for 1 minute at 20° C. and 30 rpm using a Brookfield viscometer.
    Type: Application
    Filed: April 23, 2012
    Publication date: December 18, 2014
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Makoto Sakata, Masayuki Nishino, Tomohiro Nakao, Kanako Miyamoto
  • Publication number: 20140363477
    Abstract: The present invention relates to a vegan emulsion, in particular a food emulsion and/or a cosmetics emulsion. The emulsion according to the invention is a multiple emulsion in which at least 90% of the emulsion droplets of the multiple emulsion have a diameter of 2-10 ?m, preferably 4-8 ?m.
    Type: Application
    Filed: November 15, 2012
    Publication date: December 11, 2014
    Applicant: PLANATURO GmbH & CO. KG
    Inventor: Jürgen Starck
  • Publication number: 20140356507
    Abstract: Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.
    Type: Application
    Filed: November 2, 2012
    Publication date: December 4, 2014
    Applicant: HAMPTON CREEK FOODS
    Inventors: Joshua Tetrick, Johannes Jendrikus Antonius Boot, Christopher Michael Jones, Megan Alexander Clements, Morgan Ann Oliveira, Lorenzo Albanello
  • Publication number: 20140356512
    Abstract: Disclosed is a mixing apparatus which is characterized by a specific range of cavity diameters in combination with a specific range for the size of the inner element (i.e. the maximum diameter, typically of the rotor). Said mixing apparatus provides good shear and distributive mixing with low energy dissipation (i.e. low temperature increase of the mixture due to the mixing process) and allows the manufacture of edible dispersions at a wide range of mixture throughput levels. Also disclosed is a process using said mixing apparatus for the manufacture of edible dispersions.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Inventors: Shailendra Gupta, Johannes Jozef M. Janssen, Krysztof Piela